1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Pineapple juice (acid corrected, see note)
3⁄4 oz Crème de Menthe, Giffard
1⁄2 oz Pear eau de vie (unaged)
Instructions
Shake and double strain into a chilled coupe.
Notes
Take 1.5 ounces of pineapple juice and add 1/4 tsp citric acid. Shake to dissolve. Yes I know you're only going to use 1 oz of this but it makes the math work.
History
This is literally pear/pineapple baby food crossed with an idea to sprinkle creme de menthe on pineapple sherbet out of a Louisiana Cookery book published back in the 40's that among other things, had recipes for porpoise (considered eating high on the hog) and owls.